ARITSUGU Yanagiba 240mm blue II steel blade Knife

Item: aritsugu-yanagiba-240mm-blue-ii-steel-blade-kn240
Regular Price: $320.00
Price: $294.00
This item is currently out of stock!

About This Item

Please click here to see more pictures

ARITSUGU Yanagiba 240mm blue II steel blade Knife

ARITSUGU originally started as Japanese master sword smith, Fujiwara Aritsugu over 400 years ago. Tsukiji Aritsugu established on own business from Kyoto Aritsugu in Nihonbashi, Tokyo in 1917. Aritsugu has been family business creating the finest quality knives and cooking utensils to top Japanese chefs for a long time. Aritsugu family has continued to pass along the forging techniques preferred by the imperial family since 1560. It is located on Tsukiji Fish Market in Tokyo, where is well-known as world biggest fish market.

Blade Length; 9 1/2inch (240mm) Handle Length; 5 1/2 inch (140mm) Total Length; 15 1/8inch (385mm) Knife weight is 5.1oz. The heel part of the spine width is 3.5mm(3/16 inch)

HANDLE; Magnolia with Water Buffalo horn bolster.

BLADE; Kasumi style blade which is soft iron and blue 2 steel (high-end carbon steel) Hitachi blue II steel (C; 1.0-1.1%, Si.; 0.10-0.20%, Mn; 0.20-0.30, P; less than 0.025, S; less than 0.004), Chrome; 0.3-0.5%, Tungsten; 1.0-1.5%

Tempered steel blade on the blade of the edge, and flat concave back side, and soft iron on the body of the bevel side blade. Those different steel and soft iron combinations make to be the steel blade edge harder (easier to control heat treat), and easier to sharpen knife and the knife stronger, and make it easier on the processes of knife making.

This knife is called Yanagiba knife which is used for slicing sashimi, peeling vegetables, and cutting most of soft ingredients very accurately. The blade is made out of Yasuki Ao 2 ko (blue II steel) which is very suitable for high-end Japanese chef knives. Shiro II Ko Steel is pure high carbon steel, and added small amount of Chrome and Tungsten. It is still less than 1% of Chrome, so it is able to stain or rust. To preventing the stain or rust, Japanese chefs scrub little bit water and comet or Ajax cleanser or any kitchen cleanser with soft sponge or towel or soft wood block or rubber block.